These air fryer chicken thighs are juicy on the inside with a crispy skin on the outside, thanks to the magic of the air fryer. They're seasoned with a simple blend of spices for maximum flavor.

Ingredients: 4 bone-in, skin-on chicken thighs. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Preheat air fryer to 375F 190C. In a small bowl, mix together olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Pat chicken thighs dry with paper towels. Rub the spice mixture all over the chicken thighs, ensuring they are evenly coated. Place the chicken thighs in the air fryer basket, skin side down. Air fry for 10 minutes, then flip the chicken thighs over. Continue to air fry for another 10-12 minutes or until the internal temperature reaches 165F 75C and the skin is crispy. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 22 minutes

Tender chicken infused with the flavors of ranch seasoning and peppercorns, cooked low and slow in a creamy sauce.

Ingredients: 4 boneless, skinless chicken breasts. 1 packet ranch seasoning mix. 1 tablespoon whole peppercorns. 1 cup chicken broth. 1/2 cup sour cream. 1/4 cup chopped fresh parsley.

Instructions: Put chicken breasts in the crock pot. The chicken should have ranch seasoning mix and whole peppercorns on top of it. Set the slow cooker on low and add chicken broth. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and fully cooked. Take the chicken out of the slow cooker when it's done cooking and shred it with two forks. To make a sauce, put some of the cooking liquid from the slow cooker into a small bowl and mix in the sour cream. Add the sauce to the slow cooker and stir in the shredded chicken until everything is well mixed. Put the lid on top and cook on low for another 30 minutes. Add chopped fresh parsley on top before serving.

Prep Time: 10 minutes

Cook Time: 360 minutes

Indulge in the comforting flavors of classic chicken and dumplings made effortlessly in the slow cooker. Tender chicken, hearty vegetables, and fluffy dumplings simmered in a creamy broth create a luscious meal perfect for any occasion.

Ingredients: 4 boneless, skinless chicken breasts. 2 cans 10.5 ounces each condensed cream of chicken soup. 1 onion, finely diced. 4 carrots, sliced. 4 celery stalks, sliced. 2 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried parsley. Salt and pepper to taste. 1 cup frozen peas. 1 cup all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 cup milk. 2 tablespoons melted butter.

Instructions: In the slow cooker, combine chicken breasts, cream of chicken soup, diced onion, carrots, celery, chicken broth, thyme, parsley, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender. About 30 minutes before serving, remove chicken from slow cooker and shred using two forks. Return shredded chicken to the slow cooker. In a mixing bowl, combine flour, baking powder, salt, milk, and melted butter to form a dough. Drop spoonfuls of the dough into the slow cooker, on top of the chicken and vegetable mixture. Cover and cook for an additional 30 minutes, until dumplings are cooked through and fluffy. Stir in frozen peas during the last 10 minutes of cooking. Season with additional salt and pepper to taste, if needed. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

This recipe makes it easy and quick to bake chicken breasts that are juicy and full of flavor. You can make tender, juicy baked chicken with just a few simple ingredients and very little time spent preparing it. It goes great with your favorite sides.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. 1 teaspoon salt. 1/2 teaspoon black pepper.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the chicken breasts on a baking sheet that has aluminum foil or parchment paper on it. Spread olive oil on the chicken breasts. Then, add garlic powder, paprika, salt, and black pepper. Cover both sides of the chicken with the spices and rub them in. Put the chicken in an oven that has already been heated up for 20 to 25 minutes, or until it reaches 165F 75C inside and is no longer pink in the middle. Once the chicken is done, take it out of the oven and let it rest for 5 minutes.

Prep Time: 5 minutes

Cook Time: 25 minutes

Indulge in the comforting flavors of classic chicken and dumplings made effortlessly in the slow cooker. Tender chicken, hearty vegetables, and fluffy dumplings simmered in a creamy broth create a luscious meal perfect for any occasion.

Ingredients: 4 boneless, skinless chicken breasts. 2 cans 10.5 ounces each condensed cream of chicken soup. 1 onion, finely diced. 4 carrots, sliced. 4 celery stalks, sliced. 2 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried parsley. Salt and pepper to taste. 1 cup frozen peas. 1 cup all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 cup milk. 2 tablespoons melted butter.

Instructions: In the slow cooker, combine chicken breasts, cream of chicken soup, diced onion, carrots, celery, chicken broth, thyme, parsley, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender. About 30 minutes before serving, remove chicken from slow cooker and shred using two forks. Return shredded chicken to the slow cooker. In a mixing bowl, combine flour, baking powder, salt, milk, and melted butter to form a dough. Drop spoonfuls of the dough into the slow cooker, on top of the chicken and vegetable mixture. Cover and cook for an additional 30 minutes, until dumplings are cooked through and fluffy. Stir in frozen peas during the last 10 minutes of cooking. Season with additional salt and pepper to taste, if needed. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

Indulge in the comforting flavors of classic chicken and dumplings made effortlessly in the slow cooker. Tender chicken, hearty vegetables, and fluffy dumplings simmered in a creamy broth create a luscious meal perfect for any occasion.

Ingredients: 4 boneless, skinless chicken breasts. 2 cans 10.5 ounces each condensed cream of chicken soup. 1 onion, finely diced. 4 carrots, sliced. 4 celery stalks, sliced. 2 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried parsley. Salt and pepper to taste. 1 cup frozen peas. 1 cup all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 cup milk. 2 tablespoons melted butter.

Instructions: In the slow cooker, combine chicken breasts, cream of chicken soup, diced onion, carrots, celery, chicken broth, thyme, parsley, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender. About 30 minutes before serving, remove chicken from slow cooker and shred using two forks. Return shredded chicken to the slow cooker. In a mixing bowl, combine flour, baking powder, salt, milk, and melted butter to form a dough. Drop spoonfuls of the dough into the slow cooker, on top of the chicken and vegetable mixture. Cover and cook for an additional 30 minutes, until dumplings are cooked through and fluffy. Stir in frozen peas during the last 10 minutes of cooking. Season with additional salt and pepper to taste, if needed. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

You can eat these chicken bites instead of KFC's popcorn chicken because they are crispy on the outside and soft on the inside. They're also better for you because they're baked instead of fried!

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1 cup buttermilk. 1 cup all-purpose flour. 1 tsp salt. 1 tsp black pepper. 1 tsp paprika. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp cayenne pepper. Cooking spray.

Instructions: Get the oven ready by heating it up to 400F 200C. Put chicken pieces in a bowl and add buttermilk. Let it sit for 30 minutes. Put the flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in a different bowl. Take the chicken out of the buttermilk and let the extra drip off. Cover all of the chicken pieces with the flour mix. Line a baking sheet with parchment paper and put the chicken bites on it. Spray cooking spray on top of the chicken bites just a little. After the oven is hot, bake the chicken for 15 to 20 minutes, flipping it over halfway through, until it is cooked all the way through and crispy.

Prep Time: 40 minutes

Cook Time: 20 minutes